I have been carbing and conditioning this in the keg at 64 degrees for three weeks now. I finally had a slot open up in the kegerator and hooked this bad boy up tonight. It's not cold yet but damn it is good. I will make another batch tomorrow this one is going to go fast.

Been reading through this thread(haven't read it all) and was wondering if doing 4 weeks in primary, then straight to keg for chilling/carbing would work out for this? Instead of aging it in the warm keg for 2 weeks?

Been reading through this thread(haven't read it all) and was wondering if doing 4 weeks in primary, then straight to keg for chilling/carbing would work out for this? Instead of aging it in the warm keg for 2 weeks?

Looking forward to trying this out!

Should make no difference. I was drinking mine after 2 weeks in primary plus 2 weeks in bottles. I always opt for more primary time on the yeast if I can find the patience.

Just found this thread and will be trying this in the next couple weeks when I have a carboy to use. After making the Apfelwine and having a bunch of us sample it all I can say is cheap white wine with a hint of apple is the final word on that and need something more like an Angry Orchard that I tried for the first time last night. Anything closer to that and far away from the Apfelwine will be a welcome addition to my taps. Hope this turns out well and thanks for the recipe.

Man, this turned out really nice. Apple-y and beer-y. You can really taste both the things! Very happy to have brewed this for my SWMBO, who sent me to my first brewing class a few months ago, despite not liking beer a single bit. I think she'll even like this. Thanks Brandon!

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Trained by the United States Air Force in electronics, been a ground radio technician, electrician, appliance technician, telecommunications technician, and currently a radar technician. I know electronics but now I am learning about beerů cheers.